First, add the ras el hanout, paprika, chili powder, and vegetable oil to a pressure cooker. This will create a flavorful red sauce. Then add the salt, tomato paste, grated tomato, meat pieces, onion, and garlic. Place over low heat and let it cook gently without burning. Pour in the hot water, then close the pressure cooker.

After 30 to 45 minutes, depending on the type of meat, open the pressure cooker, remove the meat pieces, and strain the sauce. Add the pre-soaked, cooked chickpeas and the green peppers (cut in half) to the sauce. Let it simmer on very low heat for about 10 minutes.

To prepare the couscous, place the couscous in a large bowl. Add 1 tablespoon of vegetable oil and mix it well with your fingers to coat the grains. Gradually add 2 cups (about 0.5 liters) of water, mixing with your fingers until all the grains are moistened. Let it sit for a few minutes to absorb the water.

Set up a couscous steamer (couscoussier) and steam the couscous for the first time. After the first steaming, transfer the couscous back to the bowl. Gradually add just under 2 cups (about 0.5 liters) of water and the salt, stirring with a wooden spoon to avoid burning your hands. Let it absorb the water and increase in volume. Add 1 tablespoon of vegetable oil and steam the couscous a second time.

After the second steaming, mix in the clarified butter or margarine. The couscous is now ready to serve.

Pierce the potatoes with a fork and boil them in salted water along with the eggs (or you can boil them separately). Once cooked, peel the potatoes and fry them in oil. Peel the eggs and set them aside with the potatoes to use for garnishing the couscous when serving.

Once the sauce, couscous, potatoes, and eggs are ready, assemble the dish. Cut the potatoes in half and arrange them with the eggs around the edge of the serving dish. Place the chickpeas in the center, pour the sauce over, and add the meat pieces and eggs. Enjoy!